Though a beloved pie classic, rhubarb has a strong tartness that
sometimes needs moderating. Sweet raspberries do that job
perfectly here, while a splash of
crème de cassis adds even deeper berry flavor. A slice of this pie
absolutely screams for
a scoop of vanilla ice cream.
Ingredients:
- 2 tablespoons uncooked quick-cooking tapioca
- 4 1/2 cups fresh raspberries (about 24 ounces)
- 3 1/2 cups chopped fresh rhubarb (about 6 stalks)
- 1 cup packed brown sugar $
- 1/4 cup cornstarch
- 2 tablespoons crème de cassis (black currant-flavored liqueur)
- 1/8 teaspoon salt
- 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
- Cooking spray
- 6 tablespoons all-purpose flour $
- 1/4 cup sliced almonds
- 2 tablespoons brown sugar $
- 2 tablespoons chilled butter, cut into small pieces $
- 1/4 teaspoon almond extract
- 1/8 teaspoon salt
Preparation
- 1. Preheat oven to 350°.
- 2. Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, raspberries, and next 5 ingredients (through 1/8 teaspoon salt) in a bowl; toss well. Let raspberry mixture stand 10 minutes; stir to combine.
- 3. Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, draping excess dough over edges. Spoon raspberry mixture and any remaining liquid into dough. Fold edges under; flute. Bake at 350° for 40 minutes.
- 4. While pie bakes, place flour and remaining ingredients in a food processor; pulse 10 times or until mixture resembles coarse crumbs.
- 5. Increase the oven temperature to 375°.
- 6. Sprinkle topping evenly over pie. Bake at 375° for 15 minutes or until topping is golden brown and filling is thick and bubbly. Cool completely on a wire rack.